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I used double quantity of Japanese pickled ginger instead.. I then thinned it out by adding more water... it's very good with green salad, will make again..

afra_yang1012 from Melbourne,VIC /

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I have been making this dressing on and off for three years and it's still a favorite! (It helps my instinct to put cheese on every salad I make -- this dressing doesn't require it at all.) I sometimes add a little extra honey or water to taste or for texture respectively.
Especially good with: spinach, radicchio, cucumbers, grape tomatoes, snap peas and celery.

SLOLindsay from Madison, WI /

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I really enjoyed the flavor of this dressing, but the texture was a little too thick for greens/salad. I had to add more water and oil that ultimately made the great flavor less intense. Might try mixing in the food processor next time.

A Cook from Durham, NC /

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The recipe is a good starting point and I am happy with the end result. As written, the dressnig is too salty and the flavors are muted. I added another tsp of honey and two more tsp of rice vinegar. Since it still needed lightening up, I added the juice from half an orange and that seemed to do the trick.

A Cook from Indianapolis /

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Absolutely
delicious! I just
served this for
lunch on a salad of
Romaine, chickpeas,
more grated carrots,
and grilled chicken.
This will be one of
my go-to salad
dressing recipes.